The restaurant, located in New York City's West Village, is helmed by sushi chef Daisuke Nakazawa, a disciple of Jiro Ono (as in "Jiro Dreams of Sushi" fame).

Nakazawa serves a 20-course Omakase sushi menu that changes almost daily, depending on what fish is freshest. A meal costs $120 per person.

The restaurant is famously hard to get into — you have to book a reservation 30 days in advance — but I managed to snag a table there. I had high expectations, but the sushi and the dining experience still blew me away. I never knew that sushi could be so diverse and flavorful.

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The four-star sushi restaurant is located in an unassuming storefront in New York City's West Village.

Jennifer Polland / INSIDER

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But it's home to some of the best sushi in the US.

Jennifer Polland / INSIDER

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Chef Nakazawa himself painstakingly prepares almost every piece of sushi.

Jennifer Polland / INSIDER

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It's almost impossible to get a seat at the bar, where you pay an extra $30 to watch the master chefs work.

Jennifer Polland / INSIDER

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Otherwise, people can sit in the small but sleek dining room.

Jennifer Polland / INSIDER

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Before the meal began, a server brought over a tray of spices and condiments to show us what the chef used to prepare the sushi we were about to eat: fresh wasabi, several varieties of soy sauce, various salts, kelp, and herbs.

Jennifer Polland / INSIDER

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Meals usually start with a salmon course. I tried cherry salmon, smoked coho salmon and soy marinated king salmon — and every piece tasted completely different. The server explained each dish and told us how to eat the course: from right to left.

Jennifer Polland / INSIDER

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The next course included four different types of fish: sea scallop, bigfin reef squid prepared with mint, fluke with kelp, and golden eye snapper.

Jennifer Polland / INSIDER

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One of my favorite things about omakase is that it forces you to try new fish. I would never order mackerel usually, but the mackerel course — horse mackerel and Spanish mackerel — was actually my favorite.

Jennifer Polland / INSIDER

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Then came tuna prepared four ways: skipjack tuna, lean bluefin tuna, soy marinated lean bluefin tuna, and fatty bluefin tuna. The last three pieces of tuna were all cut from the same fish yet they all tasted completely different.